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Potato Capsicum Pulao
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Ingredients
•
Basmati rice
- 1 cup
•
Potatoes (small)
- ½ cup
•
Capsicums
- 2
•
Onions
- 2
•
Tomato juice
- 1 cup
•
Water
- 1 cup
•
Salt
- as required
•
Garam masala powder
- ¼ teaspoon
•
Ghee/Oil (for frying)
- as required
•
Mint leaves (for garnishing)
- a few
Ingredients For Grinding Together
•
Coconut (grated, fresh)
- ½ tablespoon
•
Red chillies
- 7
•
Onion
- 1
•
Grams (roasted)
- 1 tablespoon
•
Garlic
- 4 flakes
•
Coriander seeds
- 1 teaspoon
•
Tomatoes
- 2
Method
1.
Wash
and
soak
rice
for 15 minutes.
2. Pressure
cook
potatoes
and
peel
the outer skin.
3.
Dice
onions
and
capsicums
.
4.
Grind
masala
paste
without
adding
water
.
5.
Heat
oil
or
ghee
in pressure pan and
fry
masala
spices
and then
onions
.
6. When it is half fried,
add
capsicums
.
7.
Stir
till it becomes soft.
8.
Add
peeled
potatoes
and ground
masala
paste
.
9.
Fry
till good smell comes.
10.
Pour
tomato juice
and
water
.
11.
Add
salt
.
12. When it starts
boiling
add
rice
,
mix
well and close the lid.
13.
Reduce
flame.
14. Pressure
cook
for 8 to 10 minutes.
15.
Serve
hot garnished with
cut
coriander
and
mint leaves
.
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